South-of-France Baked Cod

The fragrance of tomatoes, capers, and olives in this sauce will bring back summer any time of the year. Make extra in August, when peppers are on sale or ripe from your garden, and freeze for fall and winter menus.

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Yields:
4
servings

Prep Time:
0
hours
12
mins

Cook Time:
0
hours
30
mins

Total Time:
0
hours
42
mins

Ingredients

1 1/2 c.chopped onions

1 green pepper, chopped

1 sweet red pepper, chopped

1/4 c.apple juice

4 c.chopped tomatoes

2 c.cubed red potatoes

1/4 c.chopped fresh parsley

1 tsp.minced garlic

1 tbsp.capers, rinsed

2 tsp.packed brown sugar

1 tsp.chopped pitted black olives

4 cod fillets (4 ounces each)

Directions

Preheat the oven to 400°F.

Coat a 10" no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, green peppers, red peppers, and apple juice. Cook, stirring, for 5 minutes, or until the peppers are soft. Add the tomatoes, potatoes, parsley, and garlic. Cook, stirring occasionally, for 10 minutes, or until the sauce thickens slightly. Add the capers, brown sugar, and olives. Stir well.

Spread half of the sauce in the bottom of a 13" x 9" baking dish. Place the cod on top. Cover with the remaining sauce.

Cover and bake for 15 minutes, or until the fish is opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 fillet.

To freeze, pack the cooled cooked cod in a freezer-quality plastic container. To use, thaw overnight in the refrigerator. Cover and microwave on high power for 3 to 5 minutes, or until hot.

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